Posted By Paul Leadbetter Nigel Follow this link: http://www.jtbaker.com/msds/englishhtml/a0326.htm Paul

Posted By Jane Blunt The concentration of the acid has a great effect on its hazards. You probably eat this acid with your chips at a concentration of about 4% - under the name of vinegar. You don't even wear your goggles to put it on the chips, either. I would make an educated guess that the stuff that is used in the food industry is probably derived from the fermentation of sugars, and is therefore likely to be no more than about 4% concentration. The data sheet in the link was for almost 100% acid, which is a very different animal. However, as in all things, check it out. Jane

Posted By Robert S Woods Ask the suppliers for the safety data sheet. They will probably be able to email you one.

Posted By CHRISTOPHER HAYWARD I have the most recent ASL in front of me and the actual thresholds are >=90% R35 >=25% and <90% R34 >=10% and <25% R36/38 Actually the May and Baker sheet is a bit of a hybrid in that it is European format but contains some US information. Overall it is more than adequate. Which ever way you look at it 80% acetic acid is corrosive and bordering on the flammable although the cut off for transport is >80% (have a look in ADR.)